Preheat oven to 180C. grease and line a 21cm square loose-bottomed cake pan.

Step 3

Mix together the flour, baking powder and brown sugar in a large bowl. Drain raisins, reserving 2 teaspoons liquid, then add to dry ingredients with walnuts and beetroot.

Step 4

Beat oil and eggs together, add to the bowl and stir with a wooden spoon until well combined. Spoon the mixture into the prepared pan and bake on the middle shelf of the oven for 1 3/4-2 hours until a skewer inserted into the centre comes out clean. (Cover with foil if cake is browning too quickly.) Allow to cool in the pan.

Step 5

Whisk cream with extra sugar and reserved bourbon until lightly whipped. Serve the cake, warm or at room temperature, with the cream.

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